~serves 2; Paleo, gluten and dairy-free

- 4 ½ cups of mixed power greens (kale, spinach, chard)

- 1 can of albacore tuna (preferably wild-caught)

- 1 small zucchini, ends trimmed and then sliced

- ¼ cup chopped red onion

- 1 avocado, halved and pitted

- ¼ cup dry quinoa, cooked and cooled

- Dressing: 1 TBSP extra-virgin olive oil; 2 TBSPs balsamic vinegar; 2 teaspoons dijon mustard; ⅛ - ¼ teaspoon ground black pepper

     First, cook the quinoa. Then prepare two separate salads by adding 2 cups of the mixed greens into two containers. Layer the red onion, zucchini slices, cooled quinoa, and tuna evenly onto each bed of greens. I prefer to add my avocado prior to eating the salad or in the morning before work to prevent any browning. After cutting the avocado in half store the extra half in an avocado saver or tightly sealed tupperware with some lime juice so it can be used for the next salad. To make the dressing, simply add all ingredients to a small jar or dressing container and shake until everything is incorporated. Use half the dressing per salad.